Stuffed Mushrooms

We never met a mushroom cap we didn't like. These babies, from the kitchen at Eighty Acres, brighten rich Gruyère and buttery breadcrumbs with vernal chops of spring onions and Granny Smith apples. Salty nibbles of shrimp make us forget (or forget to care?) that dinner is still to come.

Stuffed Mushrooms

Recipe by don winkie, Eighty Acres

1/2 red onion, diced small

1/2 cup Granny Smith apple,

diced small

4 tbsp. butter

1 lb. shrimp, cooked, rough-chop

4 green onions, chopped

1 cup Gruyère, finely grated

1/2 cup panko bread crumbs

1 tbsp. chopped flat leaf parsley

12 large shiitake mushroom caps

Salt and pepper, to taste

Sauté onion and apple in butter. Cool and then fold in remaining ingredients. Add salt and pepper to taste.Stuff mushroom caps with filling and line on parchment-lined baking sheet. Bake in 350-degree oven for 10 minutes.